Arugula Pesto

[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Arugula Pesto

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About This Recipe

Yield:makes 1 cup
Active time:15 minutes
Total time:15 minutes
Special equipment:Food processor
This recipe appears in: Sauced: Arugula Pesto

Ingredients

  • 2 cups packed fresh arugula leaves, rinsed and dried
  • 1/4 cup roughly chopped walnuts
  • 4 medium garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Place arugula, walnuts, and garlic in the bowl of a food processor and pulse until finely chopped, about five 1-second pulses, scraping down sides of bowl as necessary.

  2. 2

    With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary.

  3. 3

    Add the Parmesan and lemon juice and pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a resealable plastic bag in the freezer for up to six months.

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